I know, no one cares,

but I made a delicious salad for dinner: it was

• a bunch of arugula from Chad the farm entrepreneur and winter vegetable purveyor--so it was very rough, not all delicate like spring arugula, with some of the leaf tips kind of bronze-y--
• two clementines, peeled and sectioned,
• raw unsalted pistachio nuts, and
• a slice of toasted, dried out, rubbed-with-garlic, then broken-into-pieces country French loaf, also known as "croutons."

Twas all dressed with olive oil, a splash of champagne vinegar, salt and pepper. Just so you know, it was delicious.